Falafel
This falafel recipe, born from the kitchen of Taïm, breaks all the rules—skipping flour, baking soda, and breadcrumbs—for a naturally gluten-free and flavor-packed result. Even if you’ve never been a falafel fan, these crispy bites might just change your mind.
Ingredients
2 cups dried chickpeas, soaked in cold water overnight (do not cook)
Canola oil, for deep frying
1 medium yellow onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 tablespoon coriander seeds, crushed
1 cup pitted Kalamata olives
1½ teaspoons kosher salt
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
Instructions
Prep the Chickpeas:
Drain the soaked chickpeas and set aside. Heat a pot with canola oil for deep frying—enough to fully submerge the falafel.Make the Falafel Base:
In a food processor, pulse the onion and garlic until finely chopped. Add the chickpeas and crushed coriander seeds. Pulse until the chickpeas break into small pieces.Flavor the Mixture:
Add olives, salt, cumin, and pepper. Continue pulsing until the mixture resembles coarse meal. Scrape down the sides as needed. Avoid over-processing—you don’t want a paste.Shape the Falafel:
If the mixture seems too wet, drain any excess liquid. Using your hands or a scoop, form into 1½-inch balls and place on a plate.Fry to Perfection:
Heat the oil to 375°F (190°C). Fry 3–4 falafel balls at a time, about 3 minutes, until deeply golden brown. Work in small batches to maintain oil temperature and ensure a crispy exterior.
- Pro Tip
Use a meat grinder for an even better texture—restaurant-quality falafel is all about consistency in the grind. And if olives aren’t your thing, sub in a mix of fresh parsley and cilantro for a brighter, herbaceous profile.
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